John Myers
Ingredients for 4 servings:
- 6 thick parsnips
- 2 small beetroots
- 2 small apples
- 2 small onions
- some olive oil
- 100 ml water
- some ginger root, dried or fresh
- some parsley or basil
- some tarragon
- e.g. salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
delicious vegan spread, also suitable as baby food
Peel, trim, and chop the parsnips, beetroot, and apples. Dice the onions and fry in oil. Add the apple pieces and fry briefly. Deglaze with water and add the parsnips and beetroot. Let everything simmer for a while until the parsnips and beetroot are soft. Meanwhile, chop the ginger and herbs as finely as possible. When the vegetables are soft, add the herbs and puree everything. Season with salt and pepper and bring everything back to the boil. It should form a spreadable puree. Pour this puree into hot, rinsed twist-off jars, seal them immediately, and turn them upside down. It will then keep in the refrigerator for about 4 weeks, sometimes longer. I like to eat it as a spread on fresh bread. If you leave out the spices, it is also very suitable as a baby puree.
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